Elote Street Corn Pasta Salad (Printable Version)
Smoky grilled corn meets tender pasta in a creamy, tangy lime dressing with cotija cheese and fresh cilantro.
# What You Need:
→ Pasta Base
01 - 12 oz fusilli or rotini pasta
→ Vegetables
02 - 4 ears corn on the cob (or 3 cups thawed frozen corn)
03 - 1 red bell pepper, diced
04 - 1/4 red onion, finely diced
05 - 1/2 cup fresh cilantro, chopped
06 - 2 green onions, thinly sliced
→ Creamy Dressing
07 - 1/2 cup mayonnaise
08 - 1/2 cup sour cream
09 - Zest and juice of 1 lime
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 1 teaspoon sea salt
14 - 1/2 teaspoon ground black pepper
→ Cheese
15 - 3/4 cup cotija cheese, crumbled (feta may be substituted)
→ Optional Additions
16 - 1 jalapeño, finely diced
17 - 1 avocado, diced
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add fusilli or rotini and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Place corn ears on a preheated hot grill or grill pan. Cook for 8 to 10 minutes, rotating every couple of minutes, until kernels are lightly charred and blistered on all sides. Let cool until comfortable to handle, then stand each ear upright and slice kernels from the cob. If using frozen corn, sauté in a dry skillet over high heat until edges take on a golden char.
03 - In a large mixing bowl, combine mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, cayenne pepper if desired, sea salt, and ground black pepper. Whisk vigorously until the dressing is smooth and fully blended.
04 - Add the cooled pasta, grilled corn kernels, diced red bell pepper, finely diced red onion, sliced green onions, and chopped cilantro to the dressing. Toss everything together until all ingredients are evenly coated.
05 - Gently fold crumbled cotija cheese into the salad. If including jalapeño and avocado, add them at this stage and fold with care to keep the avocado pieces intact.
06 - Cover and refrigerate the salad for at least 30 minutes so the flavors meld together. Taste before serving and adjust salt, pepper, or lime juice as needed.
# Helpful Tips:
01 -
- The dressing doubles as a marinade for whatever leftover vegetables are hanging around your fridge, so nothing goes to waste.
- It tastes even better after sitting overnight, which means you can make it ahead and actually enjoy the party instead of cooking during it.
02 -
- Underseasoning is the most common mistake because cold temperatures mute flavor, so always taste the salad chilled and adjust with more salt and lime juice at the very end.
- Pressing the corn kernels firmly against the hot grill surface rather than constantly rotating creates better char marks and deeper smoky flavor than anxious flipping.
03 -
- Cut the corn kernels off the cob directly into the salad bowl so any milky juices that release become part of the dressing instead of lost on your cutting board.
- Toasting the chili powder in a dry skillet for thirty seconds before adding it to the dressing blooms the spice and adds a depth that raw powder cannot match.